Mmm… Vermicelli noodle salad! This is love in a bowl. If you’ve had one of these before, you know what I’m talking about. It’s one of the main things I look forward to when I enter a Vietnamese restaurant. I’m crazy about it and as silly as this may sound, I’d pick this noodle salad over pho any day (and I’m not kidding)! Before Sam and I decide on a Vietnamese restaurant, I always ask two things: (1) “Are there vermicelli noodle salads?” and (2) “Do they have bahn mi sandwiches?” If I get a no for both of these questions, then I would very much rather go somewhere else. I know, I know. You pho lovers might be thinking, “But there’s still pho and pho is love and that’s all you need!” I also love pho but I happen to love the vermicelli noodle salad dish a lot more. 🙂 Anyways, this special recipe request was made by Nouta Vue. Thanks for requesting, Nouta!
The pork was sliced and marinated overnight. The meat is traditionally barbecued or grilled over charcoal. Living in a little one-bedroom apartment, we don’t have a grill at home, so I did what worked best for me: the (non-stick) frying pan! With some oil in my pan, I cooked the garlic and ginger first, then I tossed in the meat afterwards. Don’t stir the meat too often, as that will prevent you from getting a nice crisp sear on your meat. I especially admire the corn starch in this part, as it adds a thick, starchy texture to it that keeps the meat soft. 😀
The presentation above is just one way of styling it. If you’re a vermicelli noodle salad lover like me, you might notice that every restaurant has their own unique way of presenting it. Nevertheless, the ingredients are likely the same.
To learn how to make the egg rolls, click here!
A vermicelli noodle salad is usually prepared with a fish sauce dressing. Don’t let the name of the sauce ruin it for you. It’s actually really good and compliments the salad really well. The fish sauce dressing consists of fish sauce, sugar, garlic, lime and water. Enjoy this recipe and let me know your thoughts below! Have fun in the kitchen and stay inspired. 🙂
- 1 lb of pork, sliced
- 1 package of rice vermicelli noodles (400g or 14 oz)
- peanuts, crushed
- Marinade for the Pork
- 1 tablespoon of oyster sauce
- 1 teaspoon of black soy sauce
- 1/2 tablespoon of corn starch
- 2 tablespoons of granulated sugar
- 1 teaspoon of granulated chicken flavor soup base mix
- 1/2 tablespoon of salt
- 1 tablespoon of garlic, minced
- 1 tablespoon of ginger, minced
- 1 tablespoon of vegetable oil
- 1 head of green lettuce
- 1 cucumber, thinly sliced into 1-inch segments
- 2 carrots, thinly sliced into matchsticks into 1-inch segments
- 2 stems of green onion, thinly sliced into 1-inch segments
- beansprouts, handful
- mint, handful
- Fish Sauce Dressing
- 2 garlic gloves, minced
- 1/4 cup of fish sauce
- 5 tablespoons of granulated sugar
- 1 1/4 cup of water
- 1 tablespoon of lime juice
- 1-2 thai chili red pepper, optional
- sesame seed, optional
- Marinate your pork with ingredients under "Marinade for the Pork" except for the garlic, ginger and vegetable oil. *Tip: Marinate the meat for at least an hour or overnight. It will taste better.
- To cook your vermicelli noodles: Boil the vermicelli noodles on high heat for about 15 minutes or until cooked. (*Tip: Constantly stir the vermicelli noodles to prevent them from sticking to the bottom of the pot. You will know when the vermicelli noodles are ready by sampling a noodle strand. If it is soft all the way through, it is ready.) Drain the hot water and replace it with cold water. Once the pot is cool, separate your vermicelli noodles from the water and into a colander.
- To cook the meat: Pour the vegetable oil into your frying pan on high heat. Once the oil is hot, add in the minced garlic and ginger. Stir until the garlic begins to turn golden brown, then add the pork. Cook the pork for about 10 minutes or until cooked.
- Assemble your bowl with some vermicelli noodles, vegetables and meat. Feel free to add succulent extras, such as egg rolls, meatballs or shrimp. I went with egg rolls and meatballs.
- To make the fish sauce dressing: Combine all ingredients together.
- Egg Roll recipe can be found under "Kab Yaub (Hmong Egg Rolls)"
- Meatball recipe will be posted next week.
- Yields: 4 bowls